1 lb. tomatillos, papery husk removed, washed, and quartered
2 cups beef stock
1 1/2 cup orange juice
1 large (28 oz.) can diced or whole tomatoes
2 lbs. pork shoulder roast, cut into large cubes
Salt and pepper
20 cloves garlic, peeled and smashed
2 large onions, chopped
1 big bunch cilantro
2 jalapeno peppers, chopped
1 can black beans, drained
In a large saucepan, combine the tomatillos, beef stock, orange juice and tomatoes. If the tomatoes are whole, break them up with your spoon. Bring to a boil, then reduce heat and simmer while you prepare the rest of the stew.
Cut up the pork roast and salt and pepper well. In a enameled dutch oven, heat the oil and add the garlic cloves. Cook for a couple of minutes, then add the pork cubes and brown on all sides. Add the onions, cilantro and jalapenos. Cook and stir until the onions start to soften. Add the tomatillo mixture and combine well. Bring to a boil. Reduce heat. You can then either simmer it on the stove for a couple of hours or put it in the oven for at least 2 hours at 300. After that time, take it out of the oven and smash the garlic cloves with the back of your spoon as best you can and stir. Add the black beans. Put it back in the oven or on the stove and cook a bit longer. It's nice if you do this the day ahead. If so, let it cool, then refrigerate overnight. Reheat the next day. It's so much better the next day, but you can serve it right when it's done if you want to.
Serve with lime sour cream. Add fresh squeezed lime to sour cream and put a large dollop in each bowl. So yummy!!!!
Adapted from Ruth Reichl in "Tender at the Bone"